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Sweet Potato Taco Bowls

These hearty Sweet Potato Taco Bowls are a delicious and nutritious meal perfect for lunch or dinner. They feature roasted sweet potatoes, black beans, and fresh toppings, all served in a bowl with a zesty lime dressing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 oven
  • 1 baking sheet
  • 1 mixing bowl
  • 1 cutting board
  • 1 measuring spoons
  • 1 measuring cups

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced About 1 pound, diced into 1-inch cubes.
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste null salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn Fresh, frozen, or canned.
  • 1 whole avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded lettuce Or your choice of greens.
  • 1 whole lime, juiced
  • ¼ cup fresh cilantro, chopped Optional.
  • ½ cup Greek yogurt or sour cream Optional.

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a large mixing bowl, combine the diced sweet potatoes, olive oil, chili powder, cumin, and salt. Toss to coat the sweet potatoes evenly.
  • Spread the sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through cooking.
  • While the sweet potatoes are roasting, prepare the other ingredients. In a separate bowl, combine the black beans and corn. Squeeze half of the lime juice over the mixture and toss to combine.
  • Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.
  • To assemble the taco bowls, start with a base of shredded lettuce. Top with roasted sweet potatoes, black bean-corn mix, diced avocado, and cherry tomatoes.
  • Drizzle with the remaining lime juice, and sprinkle with fresh cilantro if desired. Serve with Greek yogurt or sour cream on the side.

Notes

You can customize these taco bowls by adding other toppings such as salsa, cheese, or jalapeños.
To make them vegan, omit the Greek yogurt or use a dairy-free alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the sweet potatoes before serving.